Slow cooker chicken and butternut squash stew
Method
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Sprinkle the flour onto a plate.
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Heat half of the oil in a frying pan, dredge the chicken pieces in the flour and fry for 4-5 minutes, or until browned all over. (You may need to brown the chicken in batches.) Tip the browned chicken into the slow cooker.
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Heat the remaining oil in a frying pan and fry the onion for five minutes, then add the garlic and chilli and fry for another 2-3 minutes. Add the wine and continue to cook for another few minutes, or until the volume of the liquid is reduced by half.
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Tip the onion mixture into the slow cooker.
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Add the butternut squash, chicken stock, thyme and bay leaves to the slow cooker. Stir everything together, pressing down so that everything is covered in liquid. Cook for 8-10 hours on low.
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About 30 minutes before serving, stir in the crème fraîche and season to taste with salt and freshly ground black pepper. Cook for a further 30 minutes, then stir in the parsley.
Ingredients
- 100g/3½oz plain flour
- 4 tbsp sunflower oil
- 500g/1lb 2oz boneless, skinless chicken thigh, chopped into 2.5cm/1in pieces
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 2 chillies, finely chopped
- 175ml/6fl oz white wine
- ½ butternut squash, peeled, chopped into 2.5cm/1in pieces
- 300ml/10fl oz chicken stock
- 5 sprigs fresh thyme
- 3 bay leaves
- 4 tbsp crème fraîche
- salt and freshly ground black pepper
- small handful chopped fresh parsley
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Slow cooker chicken and butternut squash stew
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